Saturday, October 15, 2005

chocolate waffles, redux

what's amazing is that these come out rather like brownies -- well, more like brownies than waffles. go to town with the chocolate syrup, berries, and powdered sugar. whatever you do, don't overcook them, or they get nasty, like, well, like the ugly edges of scorched brownies. . .

1-1/2 c. flour (sifted or not, your choice)
9 tablespoons dark cocoa (I used king arthur's double dark)
1/2 teaspoon salt
1 c. sugar (or 1/2 c. splenda baking mix, batter volume will be slightly reduced)
1/2 c. canola oil or mix of oil and melted butter (all melted butter will increase chance of scorching, all bad, avoid!)
1 teaspoon saf yeast
2 cups milk
4 eggs
1 teaspoon really good madagascar bourbon vanilla (i used eurovanille)

pop the eggs into your stand mixer and beat well. slowly stir in milk. mix all the dry ingredients, and add to the liquid in thirds, stirring well after each addition.

at the end, add oil/butter and vanilla. stir lightly. the batter may have small lumps; that's ok.

let rise for 45-60 mins., until the batter is bubbly. pre-heat the belgian waffle iron for 3 mins. on each side over medium heat.

pour 1 to 1-1/4 cups batter into your jumbo american waffle iron. cook on first side 45 seconds.

flip iron, cook second side for 3 mins. or until steam stops rising from the iron's sides. don't overcook or edges will scorch.

serve hot with thick chocolate syrup, etc. i used the lake champlain tanzanian chocolate sauce, myself.

this recipe will make about 4 american size waffles. you will want to eat 2, but they are very rich. each one is like a quarter pan of brownies.

i urge you to show more restraint than i could, alas. . .mr. right, initially skeptical of the idea that all things are improved by judicious use of immense amounts of chocolate, pronounced them "very good. no, excellent."

10 minutes later he decided: fantastic. you've been warned!

posted by fortune | 9:52 AM | top | link to this | email this: | links to this post | | 4 comments

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